Emerging Food R&D Report
- ID: 546299
- February 2016
- Region: Global
- 8 Pages
- Food Technology Intelligence
- A process that involves the use of debranching enzymes to enhance cyclodextrin production. Collaborators are sought.
- A new technique that rejuvenates expired or inactive proteins at a higher rate than other methods. Available for licensing.
- A process that uses butteroil to make lower-fat table spreads. Collaborators are sought.
- A new type of packaging that sweetens the taste of juice. Collaborators are sought.
Almost daily, exciting new developments are emerging from food research labs around the world. In order to compete and—better yet—get an edge on your competitors, you must be the first to learn about this new technology. New technology leads to innovative ideas and new products. But your resources of time, people and money are limited.
The monthly newsletter Emerging Food R&D Report, enables you to regularly monitor significant food technologies under development at government, university and company research labs. These are technologies that you can develop into commercial processes or products in the short term.
First-hand Look at New Technologies
You'll get an early look at new products and processes before they reach market and before your competitors cash in on them. We've already analyzed the developments mentioned above for our clients.
Each month you'll receive eight pages succinctly describing several individual developments exclusively in emerging food R&D—finally, an information source exclusively dedicated to analyzing significant food research.
By emerging or evolving technology we mean processes and future products under development that could be ready for market, or reach market, in a few years or less...not basic research that won't benefit you for 10, 15 or 20 years.
Our experts will tell you about new technologies before they reach market, as well as those that have just been commercialized. We'll give you an up-close look at technologies that are at the window of opportunity for you, not blue-sky and years away from practical use and not on the market for a while as products.
We'll discuss technologies that have completed basic R&D, been proven feasible, and are awaiting industrial funding, licensing or other types of support from you to round out their development and spur them into your marketplace in the near term.
Monitor Innovations Worldwide
We report on innovative developments in food technology from such research centers as Iowa State University, the University of Wisconsin, Cornell University, Rutgers University, the University of Guelph and the Tokyo Institute of Technology, as well as from other university, government and company research labs worldwide.
We don't just publish technical information. For each innovation we also determine: potential applications; how much research remains before the development becomes a marketable product or process; how you can take direct advantage of each development—license the technology, fund further research, ink a consulting agreement with researchers, or simply exchange important technical information with them; how to contact key investigators.
We check on the status of patents. We'll tell you about patent applications that are in the works, so you will learn about technology that might be patented—before the patent is issued and before the work is published. Of course, for issued patents we'll give you the patent number, title, date of issue and a brief description.
We also contact sources in industry and academia. This way, Emerging Food R&D Report will be able to pass to you information about research before it's published elsewhere.
Our team is well-equipped to monitor and analyze these new developments. One of our experts holds degrees in food science, dietetics and marketing and has a number of years experience in new product development in the food industry. For several years, another expert has been scouting and monitoring evolving technologies for near-term industrial use.
As the food industry becomes more globally competitive, more and more companies and executives like yourself are looking to innovative products for growth. Innovative products are often developed from technology cultivated elsewhere—outside the organization. Emerging Food R&D Report is a key tool you'll use to find the most relevant and practical innovations that will enable you and your company to grow and stay competitive.
Let Emerging Food R&D Report lead you to experts with whom you can collaborate on innovative research. These are the experts with knowledge in the areas you're looking for, and who may already be working on projects of importance to you.
Order Emerging Food R&D Report today, tap into this valuable information—and profit from these new food techniques. SHOW LESS READ MORE >
SOME ARTICLES RECENTLY PUBLISHED IN EMERGING FOOD R&D REPORT
- Enzyme to reduce bitterness in cheese
- Consider a cholesterol-reducing cheese alternative
- Improve yogurt's texture without adding ingredients
- Pseudoplasticity, elasticity help stabilize citrus drink emulsions
- Adding beta-glucans, arabinoxylans improves cereal health
- Carrageenan improves quality, extends shelf-stability of frozen bakery dough
- High pressure leads to denatured proteins with optimal surface activity
- Knowledge of glycosidase inhibitors may lead to more nutritious products
- Use imaging technique to assess quality of foams
- Whey protein separation technique improves protein properties
- Food-canning technique uses enzyme to keep cooked vegetables crispy
- Control fat bloom in chocolate
- DNA typing continues to evolve into the food arena
- A synergy exists between pentosanase and glucose oxidase
- Analyzing antioxidants represents a challenge
- Use wheat flour-lipid and waxy maize starch-lipid composites in wire-cut formula cookies
- Substitute rice starch for gelatin
- Examine the impact of glass transition temperatures on product quality
- Understand the metabolism involved in legume engineering